Abstract
In the current study, a rapid and simple method including the use of aqueous solution containing hydrocolloids and phenolics extracted from date pits (HSDP) was used, for the first time, as a natural edible coating to reduce oil uptakein potato strips during deep-fat frying. The results indicated that HSDP solutions contained 8.2-17.9 g/kg hydrocolloidsand 0.31-1.95 g/kg phenolics. Samples of coated potatoes were prepared by different HSDP concentrations (0.5-6%, w/v) followed with/without drying before deep-fat frying. Analysis of deep-fat fried samples indicated that 4% HSDP coating reduced oil uptake by 77.7% which is higher than that of other hitherto published reports. Texture and colour analysis showed adequate brittleness, crispiness and lightness of HSDP coated fries compared to common methyl cellulose coated fries. Sensory analysis reflected also that HSDP coating maintained the overall acceptability of potato products. Therefore, the proposed HSDP coating is a rapid, economic and easy-to-operate process at homes for preparing acceptable low-fat potato fries that widely used not only in our society but also all over the world.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
